Oct 21, 2019   6:06 a.m. Uršuľa
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Summary of topics offered - Institute of Food Science and Nutrition (FCFT)


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Ord.TypeTopicThesis supervisorSupervising departmentProgrammeIntended forDetailsOccupied/Max.Project participants
1.BTCurrent issues regarding skin photoprotectionHojerová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
2.BTAnalytical methods for the deter-mination of authenticity of dairy productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
3.BTAntimicrobial properties of lactoferrinGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
4.DTAntimicrobial compounds of plant originŽemlička, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
5.BTAntioxidants in ceralsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
6.BTAntioxidants in different types of teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
7.DTAntioxidants in berries and their changes during storageHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
8.DTAntioxidants in winesHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
9.DTAntioxidants from selected food processing wastesSchmidt, Š.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
10.BTApplication of natural saponin sources as an alternative to synthetic surfactantsBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
11.DTApplication of aqueous extracts obtained from Chenopodium quinoa for production of new types of fermented beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
12.BTBetalains. Their occurrence, properties and use in the food industrySekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
13.BTFood safetyStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
14.BTBiogenic amines in dairy products: origin, occurrence and control optionsGreif, G.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
15.BTBiodegradability of surfactantsSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
16.DTCereal products enriched with wild garlic powderMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
17.DTGut microbiota - source of resistance genesBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
18.BTDegradation of antioxidants in the freezing of fruitBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
19.BTDegradation of antioxidants during pasteurization of fruit juicesBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
20.BTDegradation of biological active substances during pasteurization of fruit juicesBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
21.DTEnterococcus lactis - growth and analysis of selected metabolitesGreif, G.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
22.BTExtraction of wheat and potato starchMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
23.DTFermented Cereal ProductsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
24.DTPhotoprotective properties of cosmetic oils and cosmetic products - comparison of in vitro and in vivo methodsHojerová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
25.DTPhotoprotective effect of essential oilsBurčová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
26.BTPhytochemicals with biological effects on insectsSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
27.DTEvaluation of antimicrobial activity of metabolites in the process of degradation of tyramine by Geotrichum candidumGreif, G.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
28.DTCharacterization of microbiota and aromatic profiles of Slovak winesValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
29.BTCholesterol in foods and its effect on consumer healthŠimko, P.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
30.DTIncorporation of Flaxseed Flour into the Cereal-Based ProductsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
31.DTIncorporation of cricket powder into cereal productsLauková, M.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
32.BTInnovation of cereal products from the wheat and rye flourKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-BIOTFCFTDetails of topic0 / 1--
33.BTInnovation of cereal products from wheat flourKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
34.BTIsolation dyes from plant biomass and the possibility of their use in the food industryKreps, F.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 2--
35.BTIsolation of surfactants from waste plant biomassBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
36.BTIsolation of tocopherols from waste plant biomassKreps, F.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 2--
37.BTMethods of extraction of bioactive components from phytomassSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
38.BTDetermination methods of dietary fiberLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
39.DTMicrobiological quality of steamed cheeses with accent on Escherichia coli and Staphylococcus aureus presenceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
40.DTMicrobiological quality of steamead cheeses with respect to the presence of mycobiota and lactic acid bacteriaKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
41.BTMiraculinMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
42.BTPossibilities of reducing bacteria in smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
43.BTPossibilities of reducing bacteria in smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / 1--
44.DTMycotoxin profile of indoor fungi from traditional Slovak steamed cheese manufacturesPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
45.DTSucrose substitutes in the cereal products makingMinarovičová, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / ----
46.BTNon-dairy probiotic productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
47.BTUnconventional cerealsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
48.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
49.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
50.BTErrors in history of cholesterolHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
51.BTComparation of quality of beef of Slovak origin and from third countriesStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
52.DTComparison of the profile of sensory active substances in juniper fruit extractsŽúbor, V.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
53.BTComparation of sensory properties of FMV with addition of KClStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
54.DTProcedures of cholesterol removal from foodsŠimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / 1--
55.BTFood IntoleranceMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
56.BTUse of bacteriophages to control pathogens in foodsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
57.DTSurface activity of formulations on the base of extracts from natural materialsSekretár, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
58.BTNatural substances and their derivatives of salty tasteGreif, G.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
59.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
60.DTVegetable beverages as raw material for yoghurt productionGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / 1--
61.BTAnibiotic resistance of indicator bacteria in sediments of Slovak riversBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
62.BTAnibiotic resistance of indicator bacteria in sediments of Slovak riversBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
63.BTRisks of glycidyl fatty acid esters in food for human healthHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
64.DTInvestigation the influence of sea buckthorn waste biomass on the oxidative stability of cereal biscuitsKreps, F.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
65.BTSweeteners with prebiotic effectMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
66.BTSweeteners in nutrition of diabeticsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
67.DTEvaluation of qualitative parameters of selected types of honeyMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
68.DTMonitoring of nutritional and sensory parameters of selected species of Mangalice PlavejStaruch, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
69.DTStabilization of wheat bran and their utilization in bakery technologyLauková, M.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
70.BTStabilization of cereals milling by-producstLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
71.BTLegumes as a crops for new cereal productsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
72.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
73.DTStudy of the behavior of Geotrichum candidum with regard to the conditions for the production of traditional cheesesKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
74.BTTechnological quality of cocoa powdersMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
75.DTTechnological problems in sugar beet processingMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
76.BTPumpkin and its use in food industryKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
77.DTEvaluation of antioxidant properties of ubiquinol.Martiniaková, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
78.DTEfficacy of cold plasma functionalised water for decontamination of sproutsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
79.BTGrowth variability of Staphylococcus aureus isolatesMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
80.BTGrowth variability of Staphylococcus aureus isolated from environmentMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
81.BTGrowth variability of Staphylococcus aureus isolated from dairy productsMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
82.BTDietary fiber in food with nutrition and health claimsLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
83.DTEffect of environmental factors on Staphylococcus aureus thermoresistanceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
84.DTThe Influence of deep-frying on oxidation of fatty acids and tocopherols in vegetable oilsKreps, F.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
85.DTInfluence of hydrocolloids on the consistency properties of toothpasteHojerová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
86.DTEffect of plasma activated water on nutritional quality of seedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
87.DTInfluence of extraction conditions on antioxidant activity of selected plant extractsSekretár, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
88.DTEffect of the Addition of Nopal Flour to the Technological Quality of Cereal ProductsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
89.DTEffect of temperatur and water activity on Escherichia coli growthMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
90.DTEffect of temperatur and lactic acid bacteria presence on Escherichia coli growthMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
91.BTEffect of air pollution on premature skin aging.Martiniaková, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
92.BTProduction of fermented meat product with reduced salt contentStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
93.DTOccurrence of antibiotic resistant bacteria in ready-to-eat foodBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
94.DTUse of juniper oil in application preparationsŽúbor, V.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
95.BTUse of insects as foodMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
96.DTUsing of the method of capillary isotachophoresis in the development of new types of fermented cereal beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
97.DTApplications of plasma activated water for bacterial reduction on surface of seedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
98.BTUsing of stevia rebaudiana for production of non-alcoholic beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
99.DTPreparation of fermented fruit drinks from sea buckthorn juiceBurčová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
100.BTUtilization of sugar industry by-productsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
101.BTUsing of by-products obtained from the processing of apples for food applicationsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
102.DTUse of selected hydrocolloids types in confectionery productionMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
103.DTDevelopment of new method for acrylamide content determination by HPLC.Šimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / 1--
104.DTDevelopment of New Types of Gluten-Free PastaKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
105.DTDevelopment of New Types of Plant BeveragesKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / 1--
106.BTNutrition and eating habits of diabeticsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
107.BTNutritional and health benefits of carnosineSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
108.DTRelationship of environmental microscopic fungi from steamed cheese manufactures to disinfectantsPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
109.DTQuality assurance of microbiological analyzes in accredited laboratoryValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
110.DTIntroduction of HPLC method for quantification of astaxanthinMartiniaková, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic0 / ----
111.DTEffect of technological processing on changes of selected compounds of berriesMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----